crepes 003

Happy 4th of July!  We’re starting the day with a bang with these Red, White, and Blueberry Crepes.  They’re a fun, colorful,  mostly-food-storage recipe that each person can customize to their own taste.

WHOLE WHEAT CREPES

In blender, place:

1 c. wheat pastry flour (you can use flour from hard wheat as well, the crepes will just be heavier)

1/4 c. powdered sugar

1/2 tsp. salt

1 c. milk (3 T. dry powdered milk + 1 c. water)

2 eggs (2 T. dehydrated eggs + 1/4 c. water)

Blend until smooth, adding a little more milk if needed to thin.  The batter will be very thin. Pour batter in small amounts into a greased frying pan, swirling pan to make batter into a circle.  Fry crepes on both sides until light golden brown. It’s a good idea to grease the pan before frying each crepe. 

Once the crepes are made, the fun begins.  We served sliced strawberries, blueberry pie filling, this yummy cream cheese filling (you can use vanilla pudding if you don’t want to mix up the filling) and whipped cream.

CREAM CHEESE FILLING

1 8 oz. pkg cream cheese, softened

1 c. cottage cheese

2 Tbsp. sugar

1 tsp. vanilla

Mix all ingredients together until creamy and fill crepes.

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4 Comments to “Red, White, and Blueberry Crepes”

  1. Tauna says:

    Looks delicious! It’s great to know that WW flour can be used for crepes. Love getting the recipes!

  2. Brittney says:

    mmmmmmmmmmmm!! You are simply amazing. I have been craving crepes… now you just made that craving worse. Love your site! (the whole popcorn flour thing.. so crazy and cool!)

  3. Lisa says:

    I love the way you put these seasonal fruits together in a creative way! Looks great!

    Lisa

  4. […] so I obliged with this family favorite crepe recipe.  I’ve posted this delicious recipe for whole wheat crepes before, but it’s SO GOOD that it’s worth reposting.  I think it’s the very best […]

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